Description
Thai yellow chicken curry combines tender chicken, coconut milk, green beans, and a homemade yellow curry paste for a rich and flavorful meal
Ingredients
Units
Scale
- 14 oz chicken breast
- 9 oz green beans
- 1 cup coconut milk
- 5 cloves garlic
- 5 makrut (kaffir) lime leaves (optional)
- 2 shallots
- 2 stalks lemongrass
- 1 yellow bell pepper
- 1 red chili pepper (such as a jalapeño)
- 3 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 3 teaspoons turmeric
- 1 teaspoon ground galangal
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon shrimp paste
- 1-inch piece fresh ginger
- White rice or rice noodles, for serving
- Fresh cilantro (optional)
Instructions
- Start by making the yellow curry paste, or use store-bought yellow curry paste if preferred. Remove the outer layer from the lemongrass stalks and trim off the tough bottoms and a small portion of the tops. Slice the lemongrass into very thin rings to prevent tough fibers in the curry. Add it to the bowl of a food processor or mini chopper.
- Add roughly chopped red chili pepper, shallots, and garlic.
- Peel the ginger and grate it finely. Add it to the food processor along with the kaffir lime leaves, if using.
- Add the turmeric, ground coriander, ground galangal, curry powder, ground cumin, ground cardamom, shrimp paste, and vegetable oil.
- Blend on high speed until smooth. If the mixture remains too coarse, add a little extra oil. You should end up with about 4 oz of yellow curry paste.
- Cook the green beans in a small amount of water for about 10 minutes, or until tender-crisp. Drain and set aside.
- Cut the chicken breast into bite-sized pieces and slice the yellow bell pepper into strips.
- Heat a splash of vegetable oil in a large skillet or wok. Cook the chicken until lightly browned on all sides. Add the bell pepper and cook for a few more minutes, stirring regularly.
- Add the yellow curry paste and cook for another few minutes over medium-high heat, stirring frequently.
- Pour in the coconut milk and add the fish sauce. Simmer over medium heat for 10 to 15 minutes, stirring occasionally, until the sauce has thickened slightly.
- Add the cooked green beans and let them warm through for a few more minutes.
- Serve with white rice or rice noodles, fresh cilantro, crispy fried shallots if desired, and extra sliced red chili pepper if you like a little more heat.
- Cook Time: 40 minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Thai